Crème brûlée with coffee aroma

Ingredients for 4 servings:

• 450 g double cream
• 1 tbsp instant coffee powder (espresso powder)
• 4 large egg yolks
• 100 g sugar, very fine
• 4 tbsp sugar, very fine for caramelizing
• 2 tbsp liqueur (coffee liqueur)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Crème brûlée espresso

Preheat the oven to 110°C and place 4 small, shallow baking dishes on a baking sheet. Bring the crème double to a gentle boil in a small saucepan over medium heat. Stir in the espresso powder until dissolved. Remove the saucepan from the heat and allow the contents to cool completely. Whisk the egg yolks with an electric hand mixer. Add the sugar and beat until a thick, creamy mixture forms. Bring the coffee cream to a boil again over medium heat, then fold it into the egg mixture, stirring constantly. Finally, stir in the coffee liqueur. Divide the finished mixture among the prepared baking dishes. Place in the preheated oven for 35-40 minutes, until the cream mixture only wobbles slightly when the dishes are shaken. Allow the finished creams to cool completely, cover with plastic wrap, and refrigerate for at least 4 hours, but ideally overnight. Just before serving, sprinkle 1 tablespoon of sugar over each cream and caramelize using a small blowtorch. Or place the sugared cream under a very preheated grill until the sugar is golden brown and bubbling. Let the caramel cool for a few minutes and then serve.